Where can i find an egg substitute for baking in Singapore?
Egg subs for baking: 1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources. Add one or two drops of yellow food coloring if desired.) OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe. OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.) OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.) OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe. OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.) OR Ener-G
